Crockpot Low Carb Jambalaya

All the flavors of traditional jambalaya with the ease of a slow cooker and none of the carbs! This low carb crockpot jambalaya couldn't be any easier and will quickly become your family's favorite comfort food!

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Tell me I'm not the only one who busts out the slow cooker at the first sign of fall? The smell of a delicious meal cooking in a crockpot on a fall day is my idea of comfort.

This jambalaya is very similar to my original keto jambalaya with just a few tweaks to make it crockpot friendly. If you like that recipe, you are gonna love this one!

Ingredients and Substitutions for Low Carb Crock Pot Jambalaya

• Chicken thighs - You can swap chicken thighs with chicken breast.
• Seasonings - Yes there are a bunch, but they are all there for a reason. Feel free to adjust the heat to suit your taste.
• Onion, Celery, and Bell Pepper are the traditional veggies in jambalaya and the base for most creole and cajun recipes. These vegetables are crucial for the flavor of a good jambalaya. To hide them from picky eaters, you can chop them super fine and they aren't noticeable at all.
• Chicken Stock Concentrate or chicken bullion
• Diced tomatoes - I usually use canned, but you can add fresh tomatoes too.
• Worcestershire Sauce
• Andouille Sausage - I use Aidelle's which has really low carbs. If you can't find andouille, you can sub smoked sausage.
• Jumbo Shrimp - I like to stick with jumbo shrimp since they are a bit harder to overcook. Small shrimp can tend to overcook and become rubbery in the slow cooker.
• Cauliflower Rice - I usually prefer fresh cauliflower, but for this recipe, I actually prefer to use frozen riced cauliflower. You can just toss it in towards the end of the cooking time and it is SO easy!

Can this Jambalaya be made ahead of time?

I am all for freezer cooking. It saves SO much stinking time and makes it super easy to bypass the drive-through line on busy nights. If I am already making a recipe, it takes only a few minutes to double or triple it and freeze the

If you want to make this into a freezer meal, simply put all the ingredients EXCEPT the shrimp, cauliflower rice and optional toppings into a large freezer bag and freeze for up to six months.

If you are like me and afraid that you might forget to keep the shrimp and cauliflower rice on hand, you can attach a bag of frozen shrimp and the bags of frozen cauliflower rice to the large bag with the rest of the ingredients. I usually do this with tape or a large rubber band.

To cook from frozen, just dump the bag with the majority of the ingredients into the slow cooker and from there just follow the directions as they are written in the recipe card, adding one additional hour to the cooking time.

How do I store leftovers?

This is one of those great recipes that is almost better the next day - which is just another reason why I love it.

Store the leftovers in the fridge in a tightly sealed container for 5-7 days. Reheat in the microwave or in a skillet over medium heat.

Be sure to check out these other great recipes:

• Traditional Keto Jambalaya
• Jambalaya Kabobs
• Keto Cajun Chicken "Pasta"
• Low Carb Shrimp and Grits